Pour 1 tbsp ghee to a small tray and grease it well for setting the mysore pak. Set this aside.

Place a sieve over a large bowl. Measure and add besan to the sieve.

Next sieve it well twice. Divide the flour to 3 parts and transfer them to small bowls. Set this aside.

On one burner of the stove place a kadai and pour ghee and oil. Begin to heat it on a low to medium heat.

On another burner, place a wide deep pan. Pour the sugar and water. Begin to heat it.

Boil the sugar syrup stirring often until it reaches a one string consistency.

To check one string consistency of the syrup, take a small portion of the syrup in between the thumb and index finger. Move the fingers apart. You must be able to see a single string in between the fingers.

Ensure the oil and ghee are turning hot.

Add ⅓ rd portion of flour to the bubbling sugar syrup. Flame must be medium and the sugar syrup bubbling well otherwise mysore pak turns flat. Stir well until all the flour blends well with the syrup.

Then add the next ⅓ rd portion of flour. Repeat adding the last part too following the same process.

At this stage there must be no lumps & the flour must blend well with the sugar syrup.

Next add in 1 ladle full of hot ghee & oil to the pan. Then immediately oil and ghee must sizzle, meaning it is hot enough. Make sure the ghee is really very hot otherwise increase the flame of burner 1 to keep ghee & oil consistently hot. Immediately stir well until all the ghee has been absorbed.

Repeat adding the ghee in parts & repeat stirring until the ghee is well absorbed every time.

As the ghee is added every time it has to sizzle. Then stir well until absorbed. If you do not have enough ghee left in the kadai, then pour 2 tbsp more each of oil and ghee. Then heat it quickly. I did not use any excess.

Quickly pour some hot ghee and stir. Do not add a lot at as it will leave out the excess.

When the mysore pak is about to finish, the mixture will turn very thick with lot of pores or bubbles. Do not add any more ghee at this stage otherwise it will ooze out the excess. The mixture will leave the pan completely within few seconds.

Be very very quick and transfer to a greased pan. Level the top with the help of a greased spoon. Keep this aside for 10 to 15 mins. Invert it on a board. Cut to desired sized pieces.

Cool mysore pak completely. Store in a air tight jar at room temperature